Date-and-Almond Fudge with Sesame and Coconut

1. 1

   Line an 8-inch square baking dish with parchment paper, leaving 1 inch of overhang.

2. 2

   In a food processor, combine the dates, almond butter, coconut oil and vanilla and puree until a smooth paste forms.

3. 3

   Scrape the mixture into the prepared pan and, using your fingertips or a spatula, press it into an even layer.

4. 4

   Garnish the top with sliced dates, flaky sea salt, sesame seeds and shredded coconut, pressing gently to help them adhere.

5. 5

   Refrigerate until firm, about 1 hour.

6. 6

   Cut the fudge into 1-inch squares and serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.